Preheat oven to 180°C. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Cook, uncovered, for 15 minutes or until just tender. Drain and return to pan over medium heat. Cook, gently shaking pan, for 1 to 2 minutes or until moisture has evaporated.

Step 2

Place potatoes in a large roasting pan. Using a potato masher, flatten each potato slightly. Add oil and toss to coat. Roast, turning potatoes once, for 40 to 50 minutes or until golden and crisp.

Step 3

Meanwhile, place salt, oregano and rosemary in a non-stick frying pan over low heat. Cook, stirring occasionally, for 5 minutes or until herbs are dried. Remove to a board. Using the back of a knife lightly crush herb mixture.

Ratings & Comments

Ratings & Comments

Great way to cook potatoes, crispy & golden on the outside & fluffy on the inside. I didn't worry about fresh herbs. Instead, I sprinkled dried herbs on top in oven & it was delicious. I would also recommend boiling for 12 mins rather than 15 so the potatoes retain their shape.